Gluten Free Grilled Steak and Salad Recipe

I am sure most people are familiar with grilling steaks; after all cooking meat over fire is almost elemental – since practically the dawn of time man has been doing it.

But what about grilling salad? If this seems weird to you, please let me explain. There is something so sophisticated about grilled salad. Grilling puts a lovely sear on lettuces but more importantly it brings out a sweetness, especially to bitter lettuces such as radicchio and to onions. And by grilling, just for a few minutes, the lettuce and radicchio gets just wilted enough that they really soak up the flavors of the dressing.

For this steak and salad dinner I put a little Asian spin on it by using San-J’s gluten-free Asian BBQ sauce for both the steak and as a base for the dressing.

It is amazing how something so simple can be so special!

Gluten Free Grilled Steak and Salad Recipe

Ingredients

Steak

½ cup San-J Asian BBQ Sauce
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 pounds flank steak (approximately ¾ inch thick)

Salad

2 hearts of romaine lettuce
1 large radicchio
1 large red onion
Salt & Pepper
3 tablespoons olive oil plus more for brushing the vegetables
1 tablespoon balsamic vinegar
1 tablespoon San-J Asian BBQ Sauce
1 pint cherry or pear tomatoes

Directions

Combine the ½ cup San-J Asian BBQ Sauce, 2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large plastic storage bag. Add the steak, close the bag and toss to coat the steak. Let marinate at room temperature for 20 minutes or in the refrigerator for up to 12 hours. (If marinating in the refrigerator, let sit at room temperature for 20 minutes before grilling.)

Preheat grill to medium heat (350 – 400 degrees). Brush the grates of the grill with oil. Remove the steak from the marinade and dry with paper towels. Discard the marinade. Grill the steak with the lid of the barbeque closed for 8 – 10 minutes for medium rare, turning once. Remove the steak from the grill, place on a platter and cover with foil. Let rest for 15 minutes.

While the steak is resting, prepare the salad. Cut the romaine hearts and radicchio into quarters, lengthwise.  Slice the onion into ½ inch thick slices.  Brush with some olive oil and sprinkle with a little salt and pepper. Place the onions on the grill and cook with the lid closed for 5 minutes.  Turn the onion slices over, add the lettuce and radicchio and cook for about 5 minutes (along with the onions) turning 3 or 4 times or until slightly wilted with some brown spots. Remove from grill and cut the lettuce into large chunks.  Separate the onion rings.  Whisk together the 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and 1 tablespoon San-J Asian BBQ Sauce together in a large mixing bowl.  Add the lettuce, radicchio and onions and toss to coat.  Place on a platter.  Slice the steak thinly and place on top of the salad.  Scatter tomatoes around.

Servings

A gluten free recipe that serves 6.

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